For the rice

• 400 g long-grain white rice (2 cups)
• 720 ml water (3 cups)
• 10 ml vegetable oil (2 teaspoons)
• 5 g salt (1 teaspoon)

For the hogao and eggs

• 30 ml vegetable oil (2 tablespoons)
• 100 g scallions, finely chopped (2 stalks)
• 100 g ripe tomato, finely chopped (1 large tomato)
• 5 g garlic, minced (1 clove)
• 2 g annatto powder or Colombian color seasoning (1/2 teaspoon)
• 3 g salt (1/2 teaspoon)
• 1 g ground black pepper (1/4 teaspoon)
• 4 large eggs
• 20 ml additional vegetable oil (1 1/2 tablespoons)